I planned to post a different recipe today but this week life has been sweet. Very sweet. I went to Flora’s three times at least partly to celebrate my birthday with my two of my dearest friends. It was so much fun. They are great company and two marvellous ladies. So this year I didn’t bake a cake – I mean, with so many indulgent cupcake and pancake trips there really wasn’t. Even I have to admit that! And frankly I just didn’t feel like spending a whole day in the kitchen like I did last year. I cooked for days, to celebrate three family birthdays on three consecutive days. This time round I knew I deserved and wanted a break.
I cannot believe we’re already in the second week of February. Where time is going I really don’t know. It must be a good thing though – it must mean I have plenty of things to do. This month started with a birthday get-together for one of my dearest friends, and I know that more good things will follow. There’s nothing better than to feel positive. It’s hard sometimes because life is not only about smelling the roses but it’s the little things that make a difference. Like pancakes, just to mention one example!
I can still remember writing last year’s pancake recipe. Seems like yesterday. Making pancakes is one of my weekend highlights; in my books it’s not right to leave them until Shrove Tuesday. And what a beautiful thing it is when I find time to make them during the week. A rare occurrence I admit, but it happens.
I introduce to you my lovely husband J. I’ll be cheating today because this is his recipe! J likes to cook and he takes over the kitchen once in a while to whip up some tasty treats. I hand over the baton very graciously during these moments especially during weekends when I mainly bake anyway. I never regret it.
One of my personal favourites is pancakes. He makes a mean stack and they’re always special. Being a perfectionist, he worked and worked on this recipe till he got it right if I may say so myself. He thinks so too I guess but he’ll never admit it. So without further ado here it is. This recipe makes around 6 large thick American style pancakes, and of course if you have a waffle-iron you can make lovely waffles instead of pancakes.
Just a note before we start: instead of buttermilk, you can use the same quantity of milk and leave it at that. You can also add about 1 teaspoon of lemon juice to the milk and let it sit for around 15-30 minutes. Also feel free to leave the salt out completely. I prefer a salt-free batter personally but I know that J likes a slightly salty flavour. For extra taste and colour contrast J likes to add some blueberries.
- 175g plain flour
- 2½ teaspoons baking powder
- ¼ teaspoon salt – optional
- 4 tablespoons sugar
- 2 large eggs
- 1¼ cups buttermilk
- 35g butter, melted
- 250g blueberries – optional
If you don’t have buttermilk start off by preparing the milk as suggested above. If you’re using only milk then read on.
Measure the flour, baking powder, salt (if you’re using it) and sugar and mix them in a bowl.
For the waffles, or for fluffier pancakes, separate the eggs and use some muscle power to beat the whites into soft peaks.
Mix the milk/buttermilk with the egg yolks and melted butter. Pour these into the dry ingredients but try not to mix the batter too much.
Fold the soft beaten egg whites into the mixture and use a ladle to pour a bit of the pancake batter on a preheated and greased griddle (or a good non-stick pan). Sprinkle in some blueberries if you want at this stage.
Cook on one side until you see bubbles forming throughout the surface and the edges have solidified. Then turn the pancake over on the other side. Repeat until you have used all your batter.
Serve alone with some golden syrup or honey, or with fruit. Or however you want for that matter! Enjoy!